Mixed Fruit Red Jam

I made this for my dad, wanting to use a "lighter" recipe with less sugar, but without artificial sweetener. I think it turned out very good. I followed the directions under "cooked jams" from the Certo Light pectin crystals, using the recipe for strawberry jam as a guideline. Note that you want to end up with 6 cups of prepared fruit. This can be kept on the shelf for up to 6 months.

• Ready In: 30 mins
• Yields: 8 cups

Ingredients

• 4  cups strawberries, cleaned, hulled, and crushed
• 4 1⁄2 cups white sugar
• 1  cup frozen blueberries
• 2  cups apples, peeled, cored, chopped, and cooked
• 1 (49 g) box  light fruit pectin

Directions

1. In a large saucepan, mix the crushed strawberries, blueberries, and apples.
2. Mix certo pectin crystals with 1/4 cup of the sugar.
3. Mix this into the prepared fruit.
4. Bring the fruit mixture to a boil over high heat.
5. Stir in the rest of the sugar.
6. Boil hard for 1 minute.
7. Remove from heat.
8. Stir and skim for 5 minutes to avoid floating fruit (I had nothing to skim, but I stirred for 5 minutes anyway).
9. Ladle into steralized jars to 1/4 inch of rim.
10. Seal and process.